I have a brisket situation

[dreamingat30fps]

Originally Posted by Alfisti

I may have forgotten to check internal temp but it was not hot to touch. I cut off some from the flatter section.

Hard to say then, that's pretty much your guide when smoking brisket. You want to pull it around 195-200F. Not knowing what the temp is could be over cooked or undercooked would also make it tough. The flat is one of the harder parts to get juicy.

[Alfisti]

I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.

EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed.

[TheWatchGuy]

Originally Posted by Alfisti

I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.

EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed.

you need to cook that around 200 in the thick parts. gonna take some time.

keep it at 215 to 225, keep it wrapped, give it another spritz.

150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat.

As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.

[dreamingat30fps]

Originally Posted by TheWatchGuy

you need to cook that around 200 in the thick parts. gonna take some time.

keep it at 215 to 225, keep it wrapped, give it another spritz.

150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat.

As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.

This. Sounds like you pulled it during the stall. Should always have a probe in it to monitor the temp.

[Alfisti]

Yeah it was the stall, still, it's REALLY cooking slow. been at it 12 hrs now for just 5 lbs and it's still at 180 in the middle.

[Alfisti]

Yeah it has been 12 hrs, still at 160, something has gone wrong, not sure what. It'd edible but not ........good.

[dreamingat30fps]

Originally Posted by Alfisti

Yeah it has been 12 hrs, still at 160, something has gone wrong, not sure what. It'd edible but not ........good.

Not sure how it went from 180 down to 160, but yeah brisket is not easy especially if you have never done one. Did you leave the fat cap on it?

Anyways if it comes out dry you can just chop it up and toss it in BBQ sauce, still good.

[Alfisti]

I measured wrong the 180 time, not dead in the middle. We can cut it thin, bit of sauce and eat it but yeh no good. Big fat cap there.

[Alfisti]

OK so I had 60% of this fucker left in the freezer so tried again. This time I really jimmied up the BBQ and put a massive brick between the meat and the one burner I had on so really protected from the direct heat. I cooked uncovered for 4 to 5 hrs and got a nicer blackening this time. I elevated it and let the drippings fall in a tray to keep moisture in the bbq so to speak.

I then emptied the tray, wrapped the meat after a spritz and put it on the tray and back in for a solid 7 hours. Temp was always super low, 215ish.

Last time was a 3 out of 10, this time I am a 6 or even a 7 I reakon and I did not use any smoke. Rub was salt, pepper, barbarians, mustard and apple cider vinegar. So what is interesting is the top, thicker part is really good, MUCH MUCH better than last time, you can see the meat has broken down and it squishes when pressed. The bottom thinner part is not as good, which is the opposite to last time.

Now I have 6 lbs of brisket I am basically not allowed to eat cos I am watching my weight and cholesterol so I'll take it to a BBQ I am attending this weekend and the host can serve with some coleslaw and buns.

I reakon next time i do this I can get this fucker up to an 8 out of 10 at least.

[Watching The World Burn]

You have to remove the fat cap. You did take off the silver skin right? Basically you need to trim the brisket first. Get some good quality apple cider as well (I let it rest in it as a crutch) turned out really well, but I had mine in the smoker so I got bark.

As long as you don't hate tomatoes, I'm telling you, make a Brazilian tomato slaw to go with it. Have both together in the same bite, flavor of a good barked up brisket done well with the tomato slaw is fantastic

[chassis]

Tomato slaw recipe pls.

[Watching The World Burn]

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

Found this, though I thought I used one from food Network before, anyways looks roughly similar though I'm not sure if I had the cucumbers in there the first time. Reading the comments, fresh jalapenos might be interesting although I definitely didn't have those in the last two times

I wouldn't put chick peas in though unless there was no protein that you were serving it with - no need for them if you are serving with brisket

[Alfisti]

Originally Posted by Watching The World Burn

You have to remove the fat cap. You did take off the silver skin right? Basically you need to trim the brisket first. Get some good quality apple cider as well (I let it rest in it as a crutch) turned out really well, but I had mine in the smoker so I got bark.

Yep removed silver skin and trimmed the excess fat, left maybe half an inch on top.